Steak and Egg Breakfast Tacos

Ingredients

• 1 lb skirt steak
• 8 large eggs
• 12 corn tortillas
• ½ yellow onion
• ¼ cup cilantro
• 1 lime
• 1 tbsp olive oil
• 2 tsp taco seasoning
• ½ tsp salt
• ¼ tsp black pepper
• ½ cup shredded Monterey Jack cheese (optional)
• ½ cup salsa (optional)

Steps

1. Slice the skirt steak against the grain into thin strips. Season with taco seasoning, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add steak and cook for 3-5 minutes per side, until desired doneness. Remove steak from skillet and set aside.
3. In the same skillet, reduce heat to medium. Whisk eggs in a bowl and pour into the skillet. Scramble until cooked through, about 2-3 minutes.
4. Warm tortillas according to package directions (microwave, oven, or skillet).
5. Dice the onion and chop the cilantro.
6. Assemble tacos by filling each tortilla with steak, scrambled eggs, diced onion, and chopped cilantro. Squeeze fresh lime juice over the top.
7. Serve immediately with optional shredded cheese and salsa.